Soak a Weber Cedar Plank in water for at least 60 minutes.
Place the cheese(s), walnuts and peach halves on a chopping board, lightly drizzle with olive oil. Season the cheese(s) with salt and pepper.
In a bowl mix together the blackberries and balsamic vinegar.
Remove 3/4 of the rosemary leaves from each stalk. Place the cubes of ciabatta and rosemary stalks into a large bowl. Lightly drizzle oil on the bread and rosemary, season with salt. Thread the cubes of ciabatta onto the rosemary stalks.
Set up and preheat your barbecue for direct cooking, please refer to your handbook for further instructions.
Once the barbecue has preheated, place the cedar plank directly on the grill. Turn the burner(s) to medium. Leave the plank on the grill for 5 minutes or until it starts to blacken and smoke.
Flip the plank over so the charred side is facing up. Place the brie/camembert on the cedar plank, top with the balsamic blackberries and drizzle the honey on top. Close the lid and cook for 10 minutes. 5 minutes into the cooking time, scatter the walnuts around the cheese(s).
Remove the cedar plank from the barbecue and set aside while cooking the croutons.
Leaving all burners on medium, barbecue the ciabatta skewers for 4 minutes or until golden, turning as required.
Place the peaches directly onto the cooking grill, cut side down for 3 minutes, or until lightly charred.
Serve the cedar plank with the barbecued peaches and toasted ciabatta